Research of composition and physical-chemical properties of curd whey concentrate obtained by nanofiltration

The article presents studies of nanofiltrate-curd whey concentrate

samples as well as its calculated nutritional and caloric value. It shows the expediency of

using nanofiltrate-curd whey concentrate in the production of functional dairy products.

Comparative evaluation of methods and justification of the operational method for experimental determining the isomerization proportion of lactose into lactulose

The article gives a comparative assessment of methods for experimental determination of lactulose. It has been established, that the polarimetric method of analysis is the most appropriate one for the operational method of experimental determination of the lactose isomerization fraction into lactulose.

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